Carrot Cake Coffee Cake
User Reviews
5.0
45 reviews
Excellent
Carrot Cake Coffee Cake
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Carrot Cake Coffee Cake is the perfect breakfast with a creamy cheesecake layer, crumbly topping, and moist clumps of sweet butter and cinnamon on top.
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Ingredients
Cinnamon Crumb Topping:
- 1/2 cup unsalted butter room temperature
- 1/2 cup light brown sugar or dark
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon orange zest
Carrot Cake:
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup unsalted butter room temperature
- 1/2 cup brown sugar
- 1/2 cup white granulated sugar
- 1 large egg-room temperature
- 1 teaspoon vanilla extract
- 1/2 cup PLAIN yogurt or sour cream
- 7 oz. finely grated carrots
- 1/3 cup raisins
Cream Cheese Layer:
- 12 oz. cream cheese room temperature
- 1/2 cup white granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F and line a 9x9 inches or 8x8 inches square pan with parchment paper and spray with nonstick spray.
- Next, grate carrots and set them aside.
Make Crumb Topping:
- In a large bowl whisk together flour, sugar, cinnamon, nutmeg, orange zest, and salt. Using two forks or a pastry cutter, cut in the butter. The mixture should resemble pea-sized crumbs.
- Set the mixture aside.
Cream Cheese Layer:
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add in egg and mix until combined, set aside.
Make Carrot Cake:
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg, then set aside.
- In a large bowl, cream together butter and sugars together until smooth.
- Add in egg and vanilla and mix well.
- Alternate adding the dry mixture with the yogurt, finishing with the dry ingredients and mixing until well combined.
- Finally, mix in carrots and raisins. Spread the mixture into the prepared pan.
- Carefully spread the cream cheese mixture on top, avoiding the edges.
- Next, sprinkle crumb mixture on top.
- Bake for 50-60 min or until the toothpick comes out clean with just a few moist crumbs attached.
- Cool in the pan on a wire rack before slicing and serving.
Nutrition Information
Show Details
Calories
572kcal
(29%)
Carbohydrates
85g
(28%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
99mg
(33%)
Sodium
553mg
(23%)
Potassium
470mg
(13%)
Fiber
4g
(16%)
Sugar
50g
(100%)
Vitamin A
4512IU
(90%)
Vitamin C
3mg
(3%)
Calcium
210mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Calories | 572kcal | 29% |
| Carbohydrates | 85g | 28% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 553mg | 23% |
| Potassium | 470mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 50g | 100% |
| Vitamin A | 4512IU | 90% |
| Vitamin C | 3mg | 3% |
| Calcium | 210mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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